Hawaiian Chicken- this simple sweet and sour chicken is a favorite dinner recipe at our house. I love that it’s baked not fried.
I got this sweet and sour chicken recipe from my good friend Judy. Don’t be intimidated by the long list of ingredients, it really is quite simple. Just brown the breaded chicken in a large skillet, then toss it in the oven to complete the cooking. You can even make the sauce ahead of time.
My younger boys don’t like the green peppers, so I cut them in large strips so they are easy to remove. This also makes great lunch leftovers. (The green peppers lose their bright green color, but they still taste good.)
More chicken recipes to check out:
- 4 boneless, skinless chicken breasts
- 1/2 cup flour
- 1 tsp salt
- 1/4 tsp pepper
- 2-3 Tbsp oil
- 1 can pineapple tidbits or chunks (reserve juice)
- 1 green pepper, sliced
- 1/2 cup sugar
- 1 Tbsp cornstarch
- 1/2 tsp chicken base or bouillon
- 1/4 cup cider vinegar
- 2 tsp soy sauce
- 1/2 cup pineapple juice
- 3/4 cup water
- Mix flour, salt and pepper in a large shallow dish. Coat chicken in flour mixture and brown in oil in a skillet over medium high heat (you don’t need to cook all the way). Place chicken in 9x13" pan.
- To make sauce, combine sugar, cornstarch, and bouillon in saucepan. Slowly stir in remaining ingredients. Bring to a boil. Boil for 1-2 minutes, stirring constantly.
- Pour sauce over chicken. Add as much of the pineapple as you like. (I usually use about 2/3 of the can and let my kids eat the rest of the pineapple.)
- Bake uncovered at 350° for about 25 minutes. Add green peppers and cook for about 5 minutes longer or till peppers are hot and chicken juices run clear. Serve with rice.
Amount Per Serving: Calories: 398Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 68mgSodium: 627mgCarbohydrates: 34gFiber: 1gSugar: 22gProtein: 27g